Banh Pho Recipe Vegetarian: Easy and Delicious Guide

If you’ve ever craved the aromatic, comforting flavors of Vietnamese cuisine but want to keep your meal completely vegetarian, this vegetarian Banh Pho recipe is your perfect match. Banh Pho, traditionally known as the rice noodle soup base for the famous Pho, can be wonderfully adapted without meat to suit plant-based diets.

This recipe captures the essence of Pho with a rich, fragrant broth made from a blend of spices and vegetables, vibrant herbs, and silky rice noodles. It’s not only a feast for the taste buds but also a nourishing bowl that warms you from the inside out.

Whether you’re a seasoned vegan, vegetarian, or just looking to try something new, this recipe offers a delightful balance of fresh ingredients and bold flavors. You’ll learn how to craft a broth that sings with star anise, cinnamon, and cloves, paired with fresh veggies and herbs that bring brightness and texture.

Plus, it’s a great way to explore Vietnamese cooking at home with a wholesome twist.

Why You’ll Love This Recipe

This vegetarian Banh Pho recipe is a game-changer for those who love Pho but want to avoid meat or animal products. The broth is deeply flavorful, thanks to slow simmering with aromatic spices and umami-rich vegetables like shiitake mushrooms and kombu seaweed, making it satisfyingly complex without any animal broth.

It’s also incredibly customizable. You can add your favorite vegetables or tofu for extra protein and texture.

The fresh herbs and lime provide a vibrant contrast to the savory broth, making each spoonful a perfect harmony of flavors. Plus, this recipe is gluten-free and dairy-free, suitable for many dietary preferences.

Ingredients

• 8 cups water
• 1 large onion, halved
• 4-inch piece of ginger, sliced
• 3 star anise pods
• 2 cinnamon sticks
• 4 cloves
• 1 tbsp coriander seeds
• 4 dried shiitake mushrooms
• 1 piece kombu (dried kelp), about 3×3 inches
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp maple syrup or brown sugar
• 8 oz flat rice noodles (Banh Pho noodles)
• 1 cup firm tofu, cubed and pan-fried
• 1 cup bean sprouts, rinsed
• Fresh herbs: cilantro, Thai basil, and mint
• 2 green onions, thinly sliced
• 1 lime, cut into wedges
• Fresh chili slices (optional)
• Salt to taste

Equipment

• Large stockpot or soup pot
• Fine mesh strainer or cheesecloth
• Large mixing bowl
• Sharp knife
• Cutting board
• Large skillet or non-stick pan (for tofu)
• Wooden spoon or ladle
• Bowls for serving

Instructions

1. Prepare the broth base: In a large stockpot, add 8 cups of water. Place the halved onion and sliced ginger directly into the pot. Bring to a boil, then reduce to a simmer.
2. Add spices and aromatics: Toast the star anise, cinnamon sticks, cloves, and coriander seeds lightly in a dry pan over medium heat for 2-3 minutes until fragrant. Add them to the simmering pot along with the dried shiitake mushrooms and kombu.
3. Simmer the broth: Let the broth simmer gently for at least 45 minutes to 1 hour. Avoid boiling vigorously to keep the flavors clear and clean. Remove the kombu after 30 minutes to prevent bitterness.
4. Season the broth: Add soy sauce or tamari and maple syrup to the broth. Taste and adjust salt as needed. Strain the broth through a fine mesh strainer or cheesecloth into a clean pot or large bowl to remove solids.
5. Prepare noodles and tofu: Soak or cook the flat rice noodles according to package instructions, usually soaking in hot water for 10 minutes or boiling for 3-4 minutes until tender. Drain and set aside.
6. Pan-fry tofu: Heat a non-stick skillet over medium heat with a little oil. Fry tofu cubes until golden brown on all sides. Remove and set aside.
7. Assemble the bowls: Divide the cooked noodles between serving bowls. Top with pan-fried tofu, bean sprouts, green onions, and fresh herbs.
8. Serve with broth: Ladle the hot broth over the noodles and toppings. Serve immediately with lime wedges and chili slices on the side for added zing.

Tips & Variations

“For a deeper umami flavor, try adding a splash of mushroom soy sauce or a teaspoon of miso paste to the broth before serving.”

You can easily customize this recipe by adding your favorite vegetables such as bok choy, carrots, or snap peas for extra crunch. For more protein, try adding tempeh or seitan strips.

Adjust the spice level by including fresh sliced chilies or a drizzle of sriracha.

If you want a gluten-free option, be sure to use tamari instead of soy sauce. For a lighter broth, reduce the simmer time to 45 minutes.

The key to a great broth is patience and quality spices, so don’t rush the simmering process!

Nutrition Facts

Serving Suggestions

Serve this vegetarian Banh Pho with a side of fresh spring rolls or crispy vegetable tempura for a complete Vietnamese-inspired meal. A light cucumber salad with rice vinegar and chili flakes complements the warm broth beautifully.

For dessert, try the comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or indulgent Goat Milk Ice Cream Recipe No Eggs to round out your meal.

Conclusion

This vegetarian Banh Pho recipe is more than just a meatless alternative; it’s a celebration of fresh herbs, vibrant spices, and wholesome ingredients that come together in a bowl of pure comfort. The aromatic broth, tender noodles, and savory tofu provide a satisfying meal that’s perfect for chilly evenings or anytime you crave something nourishing and flavorful.

What makes this recipe truly special is its versatility and the ease of making a traditionally complex dish accessible to home cooks of all skill levels. Don’t forget to experiment with the toppings and herbs to make it your own.

If you enjoyed this recipe, be sure to explore other delicious dishes like the Half Runner Beans Recipe or the sweet treat of the Glazed Twist Donut Recipe. Happy cooking and enjoy your flavorful journey into vegetarian Vietnamese cuisine!

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